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Journal Abstract Search

79 related items for PubMed ID: 6571465

  • 1. [Characteristics and variability of microflora in steamed common sausage during the post-production storage period].
    Libelt K.
    Pol Arch Weter; 1984; 24(1):51-64. PubMed ID: 6571465
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  • 5. [Dynamics of decomposition processes in popular steamed sausage preserved under different conditions].
    Libelt K.
    Pol Arch Weter; 1984; 24(1):65-77. PubMed ID: 6537489
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  • 8. Effect of modified atmosphere and temperature abuse on the growth from spores and cereulide production of Bacillus weihenstephanensis in a cooked chilled meat sausage.
    Thorsen L, Budde BB, Koch AG, Klingberg TD.
    Int J Food Microbiol; 2009 Apr 15; 130(3):172-8. PubMed ID: 19230998
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  • 10. Studies of steam decontamination of beef inoculated with Escherichia coli O157:H7 and its effect on subsequent storage.
    Logue CM, Sheridan JJ, Harrington D.
    J Appl Microbiol; 2005 Apr 15; 98(3):741-51. PubMed ID: 15715878
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  • 11. Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat.
    Barrera O, Rodríguez-Calleja JM, Santos JA, Otero A, García-López ML.
    Int J Food Microbiol; 2007 Apr 10; 115(2):244-51. PubMed ID: 17292989
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  • 14. [Influence of the storage of slaughtered birds at low temperature on the viability of some microorganisms].
    Georgiev L, Zakhariev Ts, Mitkov S, Nikolova T.
    Vet Med Nauki; 1975 Apr 10; 12(1):30-5. PubMed ID: 1108407
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  • 15. Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate.
    Geornaras I, Skandamis PN, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN.
    Food Microbiol; 2006 Dec 10; 23(8):762-71. PubMed ID: 16943080
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  • 17. [Micromycetes developing on sausage products during storage].
    Bilaĭ VI, Redchits TI, Bal' LV.
    Mikrobiol Zh (1978); 1986 Dec 10; 48(3):32-8. PubMed ID: 3268728
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  • 18. [Microbiological quality of fresh and stored ground meat from commercial production].
    Klein G, Louwers J.
    Berl Munch Tierarztl Wochenschr; 1994 Nov 10; 107(11):361-7. PubMed ID: 7872944
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  • 19. Mycobiota in the processing areas of two different meat products.
    Sørensen LM, Jacobsen T, Nielsen PV, Frisvad JC, Koch AG.
    Int J Food Microbiol; 2008 May 10; 124(1):58-64. PubMed ID: 18367279
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